My husband and I love steak. Every once in a while, we treat ourselves to a good cut of beef. Recently, I found this rib-eye steak recipe from Food & Wine website. Oh my goodness, what a lovely treat for me and my love! These mouth-watering steaks are so rich in flavor, with the meat basted in butter, infused with garlic, thyme, and rosemary...hmmm, delish!
BUTTER-BASTED RIB EYE STEAK
BUTTER-BASTED RIB EYE STEAK
INGREDIENTS:
Two 1 1/4 pound, boneless rib eye steaks
Kosher salt and freshly ground pepper
3 tablespoons canola oil
4 tablespoons unsalted butter
4 sprigs of thyme
1 sprig of rosemary*
3 garlic cloves
DIRECTIONS:
1. Rub the rib eye steaks with 1 tablespoons of oil, then season with salt and pepper all over. Let the meat stand at room temperature for 30 minutes.
2. In a large cast-iron skillet, heat 2 tablespoons of oil until shimmering.
3. Add the steaks and cook over high heat until crusty on the bottom, about 5 minutes.
4. Turn the steaks and add the butter, thyme, garlic and rosemary to the skillet.
5. Cook over high heat while continually basting with the butter, garlic and herbs until the steaks are medium-rare. About 5-7 minutes or longer (depends how you want your steaks doneness).
6. Transfer the steaks to a cutting board and let it rest for 10 minutes. Serve with baked/mashed potatoes, and vegetables/and or salad on the side.
Enjoy!
*Note: Try to use as much or little of the thyme and rosemary. The amount of herbs you use really depends on your personal preference. I used 2 sprigs of rosemary.
Recipe from Food and Wine
1. Rub the rib eye steaks with 1 tablespoons of oil, then season with salt and pepper all over. Let the meat stand at room temperature for 30 minutes.
2. In a large cast-iron skillet, heat 2 tablespoons of oil until shimmering.
3. Add the steaks and cook over high heat until crusty on the bottom, about 5 minutes.
4. Turn the steaks and add the butter, thyme, garlic and rosemary to the skillet.
5. Cook over high heat while continually basting with the butter, garlic and herbs until the steaks are medium-rare. About 5-7 minutes or longer (depends how you want your steaks doneness).
6. Transfer the steaks to a cutting board and let it rest for 10 minutes. Serve with baked/mashed potatoes, and vegetables/and or salad on the side.
Enjoy!
*Note: Try to use as much or little of the thyme and rosemary. The amount of herbs you use really depends on your personal preference. I used 2 sprigs of rosemary.
Recipe from Food and Wine
Yummy!!��������
ReplyDeleteThank you, Indai Elena!
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